EP0233126B1 - Natural overhydrated bread, a rapid process for its preparation, and a flour for carrying out the process - Google Patents

Abstract

1. Process for the rapid preparation of a natural superhydrated bread obtained from a super-hydrated dough, characterized in that it comprises the following successive operations : a) introducing into the bowl of a beater : 100 parts by weight of four without yeast, 80 parts by weight of pouring water, 2 parts by weight of yeast, previously diluted in the pouring water ; b) kneading, consisting in mixing the ingredients introduced into the bowl of the beater until a homogeneous mixture is obtained ; c) preparing the dough by beating unitl the protein films of gluten are formed ; d) proving the dough for 1 hour in a floured tray or where appropriate in the bowl of the beater ; e) separating, on a floured board, the dough into lumps of the desired weight ; f) rapidly shaping the lumps immediately after they have been separated ; g) preparing the lumps in baskets for a period of 40 minutes, and h) baking the lumps in an oven at a temperature from 240 to 320 degrees C.

Description

The present invention relates to a natural overhydrated bread, with unleavened yeast, a process for the rapid production of such a bread, and a flour, as a means necessary for the implementation of the process.

The bread according to the invention is prepared according to the direct bread-making method, that is to say that it does not use leaven, but a baker's yeast, to carry out the fermentation of the dough which essentially comprises water, wheat flour, yeast and salt.

FR-A 2 426 413 describes the manufacture of a natural bread involving the use of 20 kg of leaven per 100 kg of flour, while the bread is obtained, in accordance with the present invention, using an unleavened flour.

The state of the art can also be illustrated by THE BAKERS DIGEST, Annual Index, Vol. XXI, August 1947, pages 25-27 and by BAK ZELF UW BROOD EN GEBAK, 1975, Drukkerij-Uitgeverij, Helmond BV, Helmond NL, which describe the use of highly hydrated dough but lead to completely different products, mainly from made of the incorporation of fats which prohibit the obtaining of bread of natural type or of rustic aspect.

The essential characteristic of the bread according to the invention resides in the fact that it is superhydrated, being obtained from an overhydrated bread dough, while retaining, compared to conventional unleavened bread, good organoleptic properties.

Another interesting aspect of the invention lies in the fact that this mode of bread-making is faster than conventional methods.

Thus, the present invention relates to a natural unleavened, overhydrated bread, comprising crumbs and a crust, of rustic appearance, obtained from a superhydrated dough containing essentially water, possibly improved bread flour, baker's yeast, and salt, characterized in that the dough is superhydrated to 80% by weight of flour, in that the water content of the crumb after sweating is 50% by weight relative to the wet substance.

For the production of bread, hydrated doughs 60% by weight of flour are usually used, and ordinary breads have a crumb water content after bleeding of the order of 42 to 45% by weight.

As will appear in the examples, the Applicant has demonstrated an interesting and surprising property of the bread according to the invention, namely its natural preservation. Indeed, the breads retain a pleasant flavor and chew after several days of storage in the room.

This good conservation, no doubt due to the high water content of the crumb is unexpected for unleavened bread.

Indeed, it is with sourdough breads, whose fermentation mechanism is very different from bread prepared with baker's yeast according to the invention, that breads are usually obtained whose conservation exceeds 8 days, this thanks to the organic acidity developed by the leaven, as we generally admit.

A characteristic of the bread according to the invention is its density. This density calculated after penetrant testing, that is to say after cooling the bread just after baking, is of the order of 0.20, preferably between 0.20 and 0.22.

According to the invention, the bread dough comprises approximately 100 parts by weight of unleavened flour, for 80 parts by weight of drinking water, 2 parts by weight of yeast, and 2 parts by weight of salt.

As flour, any conventional bread flour can be used, for example type 55 flour (after calcination of 100 g of flour, 0.56 g ± 0.05 g of mineral material remains). However, a bean-free wheat flour containing no ascorbic acid is preferred, reinforced only with Manitoba, gluten, malt, and fungal amylases, which allow it to achieve the W, P / L characteristics defined above. -after. The W, P, L and swelling values are the characteristics of a flour analyzed by the Chopin alveograph ("La Boulangerie moderne" R. Clavel, 1978 - p 29-32 Eyrolles Ed-Paris).

According to the invention, flours are preferred whose Chopin alveograph curves have a minimum W of 190 and preferably 200 erg, a minimum P / L ratio of 0.60, and a minimum swelling of 22 c _m3.

Manitoba can strengthen, they have a strong W, ranging from 300 to 450 erg.

In addition, according to the invention, the flour may contain approximately 5% by weight of rye flour, as a flavoring agent.

As yeast, a baker's yeast is used, the dose used being ordinary, namely approximately 2% by weight of flour.

In addition, additional elements can be added to the dough to prepare fancy breads, such as pieces of fruit or dried fruit, for example apples, nuts.

The quantity of water used, namely 80% by weight of flour, is an essential characteristic of the dough. From this high hydration follows all the characteristics of the bread according to the invention, as well as certain essential characteristics of the method of manufacturing the bread according to the invention, in particular the making of the dough by beating using a beater, not using a traditional kneading machine.

• a) introduction, dans la cuve d'un batteur de :
  • 100 parties en poids de farine de blé sans levain,
  • 80 parties en poids d'eau de coulage,
  • 2 parties en poids de levure préalablement diluée dans l'eau de coulage,
• b) frasage, consistant à mélanger les ingrédients introduits dans la cuve du batteur, jusqu'à obtention d'un mélange homogène,
• c) confection de la pâte par battage jusqu'à ce que les films protéiques du gluten soient formés,
• d) pointage de la pâte pendant environ 1 heure dans un bac fariné ou éventuellement la cuve du batteur, et
• e) détaillage sur une planche farinée de la pâte en pâtons du poids désiré ;
• f) façonnage rapide des pâtons immédiatement après leur détaillage ;
• g) apprêt des pâtons en bannetons pendant une durée de 40 minutes ;
• h) cuisson des pâtons dans un four à une température de 240 à 320_°C.

The present invention also relates to a method for manufacturing a natural dehydrated bread, ob held from a superhydrated dough, characterized in that it comprises the following successive operations:

• a) introduction into the tank of a mixer:
  • 100 parts by weight of unleavened wheat flour,
  • 80 parts by weight of pouring water,
  • 2 parts by weight of yeast previously diluted in the pouring water,
• b) frasage, consisting in mixing the ingredients introduced into the beater tank, until a homogeneous mixture is obtained,
• c) making the dough by beating until the gluten protein films are formed,
• d) pointing the dough for approximately 1 hour in a floured container or possibly the beater's bowl, and
• e) detailing on a floured board the dough into dough pieces of the desired weight;
• f) rapid shaping of the dough pieces immediately after their detailing;
• g) preparation of dough in bannonons for a period of 40 minutes;
• h) baking the dough pieces in an oven at a temperature of 240 to 320 _° C.

With the high hydration retained for this process, the making of the dough by beating is very profoundly different from the kneading work in the case of a dough with conventional hydration. Indeed, the large amount of water in the dough implies a low overall viscosity of the dough, which requires, for the implementation of the method, threshing means making it possible to communicate to the dough, in an acceptable time, the sufficient energy necessary for shaping the gluten protein films by stretching and spreading.

Indeed, after the addition of water, at the start of mixing, water molecules bind to the components of flour, starch and proteins, by hydrogen bonding; the hydrated compounds then gradually bond together giving the primary structure of the dough. The "cement" of this structure is essentially constituted by gluten, that is to say certain proteins of wheat flour which have particular visco-elastic properties, which will allow them to form a network of elastic and impermeable films coating starch grains.

Within gluten, which represents, depending on the wheat varieties, from 9 to 14% of the dry weight of flour, there are two categories of proteins: gliadins on the one hand, of molecular weight around 40,000, formed of chains protein folded back and linked together by disulfide bridges ensuring the cohesion of the elastic mass and the glutenins of much higher molecular weight, 2 to 3 million, which form a tenacious network, not very extensible in the hydrated state.

This ability of gluten proteins to form an elastic network capable of trapping the carbon dioxide formed during fermentation, is the very basis of the baking value of flour and their strength. It is the functional properties of these gluten proteins, and the way the protein chains are stretched, unfolded and oriented during kneading that determine the subsequent qualities of the bread obtained.

In fact, during the subsequent fermentation, the carbon dioxide produced by the fermentation will be trapped in the glutinous network, and will cause the dough to swell.

In the case of the superhydrated dough according to the invention, the threshing must be carried out until the gluten protein films are formed. It can be made in a beater tank equipped with a mobile tool, such as a hook or a sheet. The brazing operation is then carried out at low speed of rotation of the tool, and for a short period, then the threshing operation is carried out at a higher speed of rotation of the tool and until the dough remains retained on the beater tool. A short rest time, for example of the order of a few minutes, can be observed between the frasage and threshing operations.

It is the low overall viscosity of the dough which makes it necessary to rotate at high speed, to communicate the energy necessary sufficient for the shaping of the gluten protein films defined above. From the consistency of the dough, which occurs after a few minutes of threshing, depending on the beaters, their speed and the amount of dough used, the dough which has become coherent remains gradually aggregated with the beater's tool, peeling off from the wall of the tank. The complete detachment preceded by a period when the dough "slaps" against the walls of the beater tank, characterizes the optimum for consistency in the process according to the invention.

For example, for a dough prepared from a kg of flour, in a beater equipped with a hook, frasage lasts about 2 minutes, at a hook rotation speed of 90 revolutions per minute, threshing for 5 and a half minutes for a hook rotation speed of approximately 400 revolutions per minute.

According to other conditions, for doughs prepared from 2, 4 and 6 kg of flour, the threshing lasts 5, 6 and 7 minutes respectively.

It is preferably during the threshing operation that the fine salt is introduced, at the rate of 2 parts by weight per 100 parts of flour.

The consistency, that is to say the viscoelastic properties of the dough, can be defined by the values of the conservative modules G ′ and dissipative G ″ which respectively translate its elastic and viscous behavior, as a function of an imposed sinusoidal mechanical stress.

• WHORLON R.W.
• "Rheological Methods"
• Chichester England
• Ed. Ellis Horwood Ltd
• 1980, p 143-250, et
• J.D. FERRY
• "Viscoelastic properties of polymers"
• 3e Edition - New York
• John WILEY & SONS Inc
• 1980, p 11-14.

The measurement method for characterizing the rheological behavior of the dough, which has been studied using the harmonic stress test, is described in the following works:

• WHORLON RW
• "Rheological Methods"
• Chichester england
• Ed. Ellis Horwood Ltd
• 1980, p 143-250, and
• JD FERRY
• "Viscoelastic properties of polymers"
• 3rd Edition - New York
• John WILEY & SONS Inc
• 1980, p 11-14.

According to the invention, the value of these modules is preferably at least 100 N / m ² .

The temperature of the dough at the end of the threshing is preferably 30 _° ± 2 _° C. To reach and maintain in this optimum temperature range, it is necessary to take into account on the one hand the initial temperature of the ingredients, on the other hand the temperature of the oven and finally the rise in temperature due to the working of the dough.

The particular choice of material used to implement the process, in particular during the preparation of the dough, namely the operations of crimping and making the dough by beating, is not critical;
in particular, any neighboring system capable of achieving satisfactory threshing is usable. For the other stages, conventional bakery equipment is used.

After making the dough, the first fermentation takes place, that is to say the pointing. The dose of yeast conforms to normal, the fermentation time being shorter compared to the conventional hydrated dough process at 60% by weight of flour. The high hydration is indeed a favorable factor on the one hand to the fermentation considered as a microbial metabolic process, and on the other hand to the amylolysis which occurs in the dough under the effect of the p-amylases of the flour. , and thus promotes alcoholic fermentation by yeast.

After pointing the dough, the preparation and baking of the breads is carried out in the usual way, by detailing, on a floured board for example, dough into dough pieces, shaping of the dough pieces after their detailing, preparation of the dough pieces in bannetons and baking the dough pieces.

The texture of the crumb is conditioned by the threshing carried out under conditions of overhydration, which gives rise, during cooking, to cells with thick, coarse walls and unevenly distributed. Due to its high hydration, the bread may appear less salty.

It is the high overall hydration of the crumb, associated with a fairly coarse texture of the crumb, which promotes water retention, which results in the characteristic of the bread being able to be preserved according to the invention.

Although any quality bread flour can be used, the present invention also relates, as a means necessary for the implementation of the process, to an unleavened flour reinforced only with Manitoba, gluten, malt and fungal amylases.

Preferably, it is also free from bean flour and ascorbic acid, but may contain approximately 5% by weight of rye flour.

• W minimum : 190 erg,
• P/L minimum : 0,60
• gonflement minimum : 22 cm3.

Preferably, a flour is used, characterized in that its curve with the Chopin alveograph has the following characteristics:

• W minimum: 190 erg,
• P / L minimum: 0.60
• minimum swelling: 22 cm3.

Finally, a flour with a minimum W of 200 erg is preferred.

Other characteristics and advantages of the invention will appear on reading the examples detailed below, mentioned by way of simple illustration. FIG. 1 illustrates the rustic appearance of the bread according to the invention, and FIG. 2 illustrates the rehological behavior of a bread dough according to the invention.

EXAMPLE 1:

• Farine : 1 000 grammes,
• Eau : 800 grammes,
• Levure : 20 grammes,
• Sel : 20 grammes.

The composition of the prepared dough is as follows:

• Flour: 1000 grams,
• Water: 800 grams,
• Yeast: 20 grams,
• Salt: 20 grams.

The flour is a flour of strength, without beans. This flour has a minimum W of 210, a minimum P / L of 0.60, a minimum swelling of 22, with a temperature of 20 ° C.

The water must be drinkable. It has a temperature slightly higher than 30 ° C for pouring the knead.

Salt is only fine salt.

The baker's yeast used is fresh, stored in the cold, it is left at room temperature 30 to 45 minutes before use to avoid a big difference with water.

The bakehouse is at an ambient temperature of around 25 _° C, to limit heat loss from the dough, which hinders the normal development of the dough.

The ingredients are put: water, flour and yeast previously diluted in the pouring water in the beater tank, preferably with a variator. The tool used to beat is the hook.

We start by fraser, the frasage lasting for 30 seconds; the mixer is stopped to clean the tank, for 15 seconds, and the mixer is restarted for threshing at a higher speed.

After five minutes, the salt is put in and the beating is finished at the ninth minute, when the dough peels off completely from the walls of the tank.

After stopping the mixer, put the dough on a well floured board, tighten the dough slightly for better cohesion. This operation finished, we take the dough, we place it in a container large enough so that it can develop without any discomfort, during the pointing which lasts an hour, and this, at about 30 _° C.

When the score is complete, the dough is placed on a floured board, this operation making it possible to detail the dough into several pieces, of different weights and shapes. After detailing each dough, we proceed to shaping, more or less tight depending on the state of the dough. The priming is then done in bannetons, for a period of forty minutes.

Charging is done either with the shovel, or with the carpet in an oven containing little fogging. The cooking is done in a live oven for a few minutes, then the oven is stopped, the dough pieces continuing their cooking, on a downward curve. Cooking lasts a total of about forty minutes.

Figure 1 attached illustrates the rustic appearance of the bread thus obtained.

EXAMPLE 2:

According to another embodiment, using the same proportions for the ingredients, a 95% composition of very good quality wheat flour, without beans, is chosen, reinforced only with Manitoba, gluten, malt, fungal amylases. , without ascorbic acid. It has a minimum W of 200 erg, a minimum P / L of 0.60, a minimum swelling of 22 cm ^3. The remaining 5% of the flour composition is rye, rye from the Tsar Type 70.

The operations are carried out in a similar manner to Example 1, up to the crimping operation which is done in two stages, in the following manner: In this example, a BONNETⓇMX 40 S mixer equipped with a hook.

The ingredients are roughly mixed during one minute of the beater's operation at 36 revolutions / minute for the moving head and 90 revolutions / minutes for the hook, the mixer is stopped after the first minute to clean the bowl of the paste adhering to the wall. This operation takes 30 seconds. The beater is restarted for 30 seconds. The frasage therefore lasts two minutes.

The threshing begins at the end of the frasage, the salt is incorporated without stopping, then the speed of the beater is increased to 170 rpm for the moving head and 416 rpm for the hook. The total duration of the hype is 5 minutes and 30 seconds. At the end of this period, the dough peels off the wall of the tank. The threshing is over. At the end of threshing, the dough is at a temperature of around 30 ° C.

After threshing, cover the tray where the dough is located to avoid superficial crusting of it. The score lasts an hour, from the moment the dough is in the bin. When the clocking hour is over, all of the dough is placed on a floured board.

The dough is then cut out using a dough cutter, into several dough pieces of variable size. The shaping is done as soon as the dough pieces have been detailed without tightening too much during the turning.

The shaped dough pieces are put in bannetons for the priming period, the primer being done in bannetons, because of the physical state of the superhydrated dough. The priming begins as soon as the last dough has been shaped, and lasts 40 minutes.

Charging is done, either with a shovel or with a carpet, in an oven enclosure containing little fogging. The dough pieces are cut in one go along the top.

The cooking is carried out according to the rules of the art in a traditional way in bakery.

The cooking conditions are in fact variable depending on the type of oven, the location of the thermostats and the caloric value of the cooking soles. The initial temperature (250 _° C) is kept for the first 5 to 6 minutes, then lowered for cooking in a downward curve. Cooking lasts 40 to 45 minutes.

EXAMPLE 3: Density

The density was calculated on breads of different volumes after 2 hours of bleeding. The results are presented in Table 1 below.

EXAMPLE 4: Bread storage

We studied the conservation of the breads by measuring after sweating, after 2 hours, 4 days and 8 days of conservation at room temperature, the water content of the crumb and the thickness of the sub-crust. ie the part of the bread which is between the dry crust and the crumb of homogeneous water content. These results are presented in Table 2 below.

EXAMPLE 5: Viscoelastic behavior of the dough, measurement of the modules

This behavior has been studied by the so-called harmonic test method.

Under the experimental conditions, the viscoelastic behavior of the dough can be assimilated to a linear behavior. In fact, the deformation curves, as a function of time at a given frequency, obtained after the number of cycles imposed by the program, do not differ significantly from sinusoids. The modules G 'and G "obtained are apparent modules.

• G' ,dit module conservatif, mesure la composante élastique du matériau ;
• G", dit module dissipatif, mesure la composante visqueuse.

The viscoelastic behavior of a linear material is fully described by the curves of G 'and G "as a function of the frequency:

• G ', said conservative modulus, measures the elastic component of the material;
• G ", said dissipative module, measures the viscous component.

Experimental conditions

Deformation mode: rotational shear cone-plane Apparatus: rheometer with imposed stress Carri-Med controlled by Apple II microcomputer. "Carrimed" harmonic testing software, 2nd version; Measuring system: cone 2 cm in diameter and 4 _° angle; temperature: 20 ° C

The samples are left to stand for 10 minutes after having been placed in the measurement system before carrying out the tests.

FIG. 1 describes the behavior under harmonic conditions of the dough in the frequency range 0.05 - -1 Hz, and the evolution of the dough over time (at rest), for an amplitude of the constraint imposed 0 ₀ = 47.47 N / m ² , at 20 _° C. (1) 1 st measurement; (2) after 1 hour of rest; (3) after 2 hours of rest.

• a) G' et G" ont des valeurs très voisines sur l'ensemble du domaine des fréquences, les composantes élastique et visqueuse sont équilibrées, toutes deux faibles,
• b) G' et G" ne varient pas beaucoup en fonction de la fréquence,
• c) le comportement rhéologique de la pâte évolue avec le temps, tout en restant du même type. On observe d'abord un affaiblissement de la consistance, qui affecte davantage la composante élastique que la composante visqueuse.

We observe that:

• a) G 'and G "have very similar values over the whole frequency domain, the elastic and viscous components are balanced, both weak,
• b) G 'and G "do not vary much as a function of frequency,
• c) the rheological behavior of the dough changes over time, while remaining of the same type. We first observe a weakening of the consistency, which affects the elastic component more than the viscous component.

In the frequency range 0.05 - 1 Hz, G 'and G "have similar values, of the order of 100 N / m2, and which increase moderately with frequency. For comparison, this order of magnitude is much lower than that given for "classic" normally hydrated pasta (20 to 30.104 N / m ² ), for example, NAVICKIS, ANDERSON, BAGLEY and JASBERG (J. Texture Studies, 1982, 13, 249-264) have studied flour doughs of various classes of wheat and with a water content varying from 35 to 47%; they obtain, for a normal hydration dough (39% water content) G 'and G "close to 2- 3-10 ⁴ N / m ² in this frequency range; and the order of magnitude drops to 10 ³ N / m ² for pasta at 47% water content.

Claims (6)

1. Process for the rapid preparation of a natural superhydrated bread obtained from a super-hydrated dough, characterized in that it comprises the following successive operations:

a) introducing into the bowl of a beater:

100 parts by weight of flour without yeast,

80 parts by weight of pouring water,

2 parts by weight of yeast, previously diluted in the pouring water;

b) kneading, consisting in mixing the ingredients introduced into the bowl of the beater until a homogeneous mixture is obtained;

c) preparing the dough by beating until the protein films of gluten are formed;

d) proving the dough for 1 hour in a floured tray or where appropriate in the bowl of the beater;

e) separating, on a floured board, the dough into lumps of the desired weight;

f) rapidly shaping the lumps immediately after they have been separated;

g) preparing the lumps in baskets for a period of 40 minutes, and

h) baking the lumps in an oven at a temperature from 240 to 320°C.

2. Process according to Claim 1, characterized in that, during the operation c), up to 2 parts by weight of fine salt are furthermore introduced.

3. Process according to Claim 1 or 2, characterized in that the bowl of the beater is equipped with a movable tool, in that the operation b) is carried out at a low rotary speed of the said tool for a short period until the mixture is homogeneous, and in that the operation c) is carried out at a higher rotary speed of the said tool until the dough remains clinging to the movable tool of the beater.

4. Process according to one of Claims 1 to 3, characterized in that the operation c) is carried out until the dough takes on a viscoelastic consistency defined by an elastic component and a viscous component having respectively a conserving modulus (G') and a dissipating modulus (G") of a minimum value of 100 N/m2.

5. Process according to one of Claims 1 to 4, characterized in that at the end of the operation of shaping the dough by beating, the dough has a temperature of 30_°C.

6. Process according to one of Claims 1 to 5, characterized in that a flour is used whereof the Chopin alveograph curve has the following characteristics:

minimum force (W_mi_ni): 190, preferably 200 erg

P/L minimum: 0.60 where p = tenacity of the dough;

L = length of the alveogram

minimum expansion : 22 cm3.

Images